i thought injera was kind of the color of brownish handmade paper, or wasp nests. (i wish i could put this into color words, but i scored 99th percentile in that internet thing that was going around about "test your color knowledge" so i'm officially useless in this department.)

I've heard that some restaurants use a blend of wheat and teff flour to save money. Maybe that's it?

When I lived in Chicago the restaurants we frequented and the little markets where I bought injera all had the normal grayish-tan injera. I've never noticed much variation in color around the country, though I do have a definite preference on how thick it is made.

I voted other because I think it's more of a beige or pale brown, not very grey. If it was white, maybe they used white flour, which just sounds wrong. I have had it in different thicknesses at different places. I don't think I have a thickness preference. I've enjoyed the variety. But there are limits to what I would find acceptable. Too thin would be a crepe, there wouldn't be room for the bubbles to make it spongy. Too thick and it would be a pancake and to thick to wrap around food.

I've only made my own once and have never seen it in a restaurant but mine came out darkish brown. I used kittee's injera recipe from Papa Tofu that I think was gluten free? (not sure if injera is traditionally gluten free, why I mention it). I thought it looked tasty--and it was!

The injira I ate here in the Netherlands (at least four different restaurants), was always white/off-white. Not yellow or grey. My homemade injira experiments are grey to brown (teff is rare and expensive here, so I use a wheat/buckwheat mix).

I've had it loads of places and seen it in all colours. The tastiest stuff is brown, and I think it's the most delicious/authentic/teff-y. There are two Ethiopian places here and one has boring white injera but the BEST berbere, and the other has far too mild dishes but nice and thin/sour brown injera. I go for the more delicious wats but I wish I could find authentic injera locally to serve with my own food. I've made Kittee and Terry's recipes and I still don't think I've cracked the code on how the heck Kittee has such amazing results! My attempts haven't been full-on failures, but the best injera I've ever had (in Calgary, weirdly enough) is what I'm dying to reproduce! It was brown and boasted g/f full-on teff flour.

I went to Boston this past weekend and was able to eat out at an Ethiopian place.

Where'd you go and what was it like aside from the anemic injera?

The place we went to was actually in Cambridge (suburb) and the place was Addis Red Sea. It was delicious! Very flavorful. I preferred the greyish Injera but it was easily overlooked with the tasty fillings.

_________________You are all a disgrace to vegans. Go f*ck yourselves, especially linanil.

I was at a health food store last week that sold non-GF and GF injera + fillings in its deli case. The GF ones were dark and the non-GF ones were light colored. But in all the Ethiopian restaurants I've been to, the injera is mostly pretty light colored. Maybe a little-yellow tinged. I love injera.

Yes, like b. vicious mentioned, the teff grain comes in different colors, just like quinoa. Lighter Teff is more expensive and considered "better." I've seen injera from a very light brown to dark brown. Usually though, if you see white injera in a restaurant or ethiopian grocery, it's doubtful it's from ivory teff. More likely it's made from self-rising white wheat flour, maybe with a little barley or teff flour mixed in.

Vijita, I have a 100% teff recipe I've been making and it comes out pretty well, especially if you can find a pan it won't stick in. That's the hardest part.

xokittee

_________________Cake Maker to the Starspakupaku"Stupid society. I'm gonna go put on bikini kill."~Susie Tofu Monster"Kittee is wise. Listen to Kittee."~Aruna--> the PPKr currently known as mumbaikar